Grilled Salmon with Creamy Cucumber-Dill Salad

Summer cooking is all about keeping it simple. No fussy sauces or heating up the kitchen, just good food made from fresh ingredients. This salmon, simply grilled with a tangy and refreshing cucumber salad over top, is just that.

Begin by making the cucumber-dill salad. I like to use an English hothouse cucumber (available in most supermarkets) but if you can’t find one, any cucumber will do. Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon.

Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.

Tap it on the base of the sink to release any excess water and then pat dry with paper towels.

In the meantime, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.

Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.

Preheat your grill to high heat. Rub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper.

Be sure the grates on the grill are clean and well-oiled. Grill the fish 4-5 minutes on the first side and 2-3 minutes on the next. The trick is to let the fish sear on the first side until nice and brown, which enables it to release easily. Resist the urge to peek or flip before it’s ready!

Let the salmon fillets cool slightly then serve with the cold cucumber-dill salad piled over top or alongside.  A warm baguette is the perfect accompaniment. Note: The Cucumber-Dill Salad is also wonderful on its own so you may want to double the recipe so you’ll have enough for leftovers. Enjoy!

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Grilled Salmon with Creamy Cucumber-Dill Salad
Printable Recipe

Serves 4

Ingredients

For the Salmon
4  6-ounce salmon fillets
Olive oil
Kosher salt
Freshly ground black pepper

For the Cucumber-Dill Salad
1 English hothouse cucumber
1/3 cup finely sliced red onion, from one small red onion
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellman’s
2 tablespoons white wine vinegar
1/4 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon sugar
Freshly ground black pepper, to taste

Directions

1. Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds. Cut into thin slices and place in colander along with red onion.  Toss with salt and let sit in sink at least 30 minutes, until water drains out.

2. In the meantime, make the dressing. Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.

3. When cucumbers and onions are ready, release any excess water by tapping colander on the base of the sink, then use a large wad of paper towels to pat vegetables dry. Add to dressing and toss well. Cover and chill until ready to serve.

4. Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.